Moroccan Lamb Tagine with Apricots

by Tom Ashworth

12 servings

• ≈ 1260 gchicken broth, boiling
• 340 gmoist, plump dried apricots (Turkish are best)
• ≈ 120 golive oil, for browning
• 2380 gboneless lamb shoulder, fat removed
• salt
• black pepper
• ≈ 81 golive oil, for the onions
• ≈ 1320 gmedium onions
• ≈ 36 ggarlic
• 1230 gcanned diced tomatoes, drained (or 4 medium tomatoes, peeled, seeded and chopped)
• ≈ 3 to 6 gsmall dried chili peppers
• ≈ 16 gcoriander seeds
• 0.3 gsaffron threads
• ≈ 3 gfresh ginger
• ≈ 3 gground cumin
• ≈ 2 gground cinnamon
• ≈ 6 gfresh cilantro, for the sauce
• ≈ 215 gsliced almonds
• ≈ 6 gfresh cilantro, to finish
• plain couscous or white rice, for serving